Directions:
- Place the green chilies into a blender, and process until smooth. Stir chicken bouillon granules and 1 cup water together in a saucepan, and bring to a boil, stirring until the granules have dissolved. Mix in the pureed chilies. Bring the sauce back to a boil over medium-low heat.
- In a bowl, whisk the remaining 1/2 cup of warm water with the flour until the mixture is smooth; whisk the flour slurry into the sauce. Bring the mixture back to a boil, whisking constantly until smooth and thickened, 2 to 5 minutes. Stir in onion powder and cayenne pepper. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.68 Kcal (321 kJ) | ||
| Calories from fat | 3.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.4g | 1% | |
|---|---|---|---|
| Cholesterol | 0.2mg | 0% | |
| Sodium | 364.89mg | 15% | |
| Potassium | 131.92mg | 3% | |
| Total Carbs | 15.71g | 5% | |
| Sugars | 1.77g | 7% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 2.52g | 5% | |
| Vitamin C | 69.3mg | 115% | |
| Iron | 0.5mg | 3% | |
| Calcium | 32.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 34.15 Kcal (143 kJ) | ||
| Calories from fat | 1.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.18g | 1% | |
|---|---|---|---|
| Cholesterol | 0.09mg | 0% | |
| Sodium | 162.5mg | 15% | |
| Potassium | 58.75mg | 3% | |
| Total Carbs | 7g | 5% | |
| Sugars | 0.79g | 7% | |
| Dietary Fiber | 0.56g | 5% | |
| Protein | 1.12g | 5% | |
| Vitamin C | 30.8mg | 115% | |
| Iron | 0.2mg | 3% | |
| Calcium | 14.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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